"The belly rules the mind."--Spanish Proverb

Corn Frittata with Cheese Recipe

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This recipe for Corn Frittata with Cheese, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wright
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 slightly beaten eggs
1 tsp. dried basil, crushed or 1 T. fresh
2 T. olive oil
1 c. frozen corn
1/2 c. chopped zucchini or broccoli
1/3 c. thinly slice green onions
3/4 c. tomatoes
1/2-3/4 c. shredded cheddar cheese

Directions:
Directions:
Combine eggs and basil; set aside. Heat oil in large broilerproof skillet; add corn, zucchini, and onions. Cook and stir. Add tomatoes. Cook, uncovered, over medium heat until vegetables are crisp-tender. Pour egg mixture over vegetables in skillet. Cook over medium heat and run spatula around skillet edge to lift egg mixture--letting uncooked portion flow underneath. When mixture is almost set, sprinkle with cheese. If desired, place skillet under broiler for a few minutes until top is just set and cheese is melted.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Very yummy! Works as breakfast or dinner. I prefer broccoli over zucchini, but any similar vegetable will do.

 

 

 

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